Straightforward-to-make, vegan overnight oatmeal cookies are just what your busy morning needs. Think of them as nourishing and satisfying overnight oats…in cookie form! Soft, cakey, and not too sweet, they are vegan, gluten-free, and oil-free.

Overnight Oatmeal Cookies {vegan, gluten-free, oil-free}

Overnight Oatmeal, In Cookie Form

After my last cookie post, I made all kinds of lists and plans to post a slew of savory recipes.

Then the temperature dropped 30 degrees, so I turned on the oven and made some cookies.

They were awful. I could have taken the outcome as a sign: make something savory, woman! I did (and I will post about said dish tomorrow), but I also kept thinking of ways to improve the cookies.

All of that thinking led to inspiration, and specifically, my new cookie recipe:Soft Overnight Oatmeal Cookies.Eat them for breakfast, snacks, dessert, or any reason at all!

My original (and yucky) recipe was an attempt at a new oatmeal cookie recipe, free of added oils, low in sugar, and vegan. My husband and son promptly exited the kitchen when I pulled the sheet of dry, dark oat rounds from the oven.

What to do? Making oatmeal cookies soft and lovely without lots of fat, eggs, nut butter, sugar, or all of the above, is a tall order.

But inspiration struck:what if the oats are first soaked in milk?

The answer is nourishing oatmeal cookie perfection! They are especially-plain to make, too.

Ingredients for the Cookies

The exact amounts of each ingredient are indicated in the recipe card at the end of the post.Toggle betweenUS Customary(volume) andMetric(weights) for preferred measurement option.

Rolled oats (certified gluten-free, as needed)
Nondairy milk (e.g., oat, hemp, almond, cashew)
Coconut Sugar
Creamy nut or seed butter (e.g., peanut butter, almond butter, sunflower seed butter)
Flaxseed meal
Cinnamon
Salt
Vanilla extract
Baking powder

Recipe Benefits

These cookies are:

Vegan (egg-free, dairy-free)
Oil-free
Gluten-free
High fiber
Low calorie
Straightforward to make & bake

How to Make Vegan Overnight Oatmeal Cookies

Step One: Combine the Wet Ingredients

In a medium bowl, whisk the nondairy milk, coconut sugar (or the sweetener of your choice), creamy nut or seed butter, flaxseed meal, cinnamon, salt and vanilla until blended.

Step Two: Add the Oats & Dried Fruit

Add the rolled oats and about 1/4 cup finely chopped dried fruit to the bowl.

Step Three: Cover & Refrigerate Overnight

Cover and refrigerate the mixture for at least 3 hours or up to 12 hours until firm and the liquid is absorbed. (Adding the fruit at the front end allows the little pieces to plump up, too, adding more sweetness throughout the cookies without a lot of sugar.)

Step Four: Preheat Oven & Prep Baking Sheet

Preheat the oven to 400F (200C). Spray a large baking sheet with cooking spray (or lightly oil).

Step Five: Stir & Add Baking Powder

Give the oats a stir to loosen, and then mix in 3/4 teaspoon baking powder (do so vigorously, to ensure it gets evenly distributed).

Overnight Oatmeal Cookies Batter {vegan, gluten-free, oil-free}

Step Six: Scoop the Dough

Using a small cookie scoop or tablespoon, scoop the dough onto the prepared baking sheet, spacing about 2 inches (5 cm) apart.

Sprinkle 1 and 1/2 tablespoons of additional dried fruit on top (mini chocolate chips or finely chopped nuts would also be satisfying).

Unbaked Overnight Oatmeal Cookies {vegan, gluten-free, oil-free}

Step Seven: Bake the Cookies

Bake the cookies in the preheated oven for 11 to 13 minutes until golden brown and set at the centers (the cookies will spread, too).

Let the cookies cool on the baking sheet for two minutes before transferring to a cooling rack to cool completely.

I’ll have a half dozen to go, please :).

Taste & Texture of the Cookies

The cookies are soft and tender, with just the right amount of sweetness for breakfast and nourishing snacking, but also plenty to satisfy sweet cravings.

Stack of Overnight Oatmeal Cookies {vegan, gluten-free, oil-free}

FAQ

How Should the Cookies be Stored?

The cookies will keep, without refrigeration, while transporting on the go (breakfast, lunch, snacks).

However, they are reliable stored in an airtight container in the refrigerator for up to 1 week or the freezer for up to 6 months.

Alternatives for the Flaxseed Meal?

Yes! The flaxseed meal can be replaced with an equal amount of ground chia seeds.

Alternatives for the Coconut Sugar?

Yes! Use an equal amount of maple syrup, brown sugar, or natural cane sugar in place of the coconut sugar.

Happy baking!

More Vegan Baked Oatmeal Recipes to Try:

Zucchini Bread Baked Oatmeal {vegan, oil-free, GF}
Vegan Pumpkin Baked Oatmeal Cups {oil-free, gluten-free}
Peanut Butter Banana Baked Oatmeal {vegan, oil-free, GF}
Vegan Baked Oatmeal Cups {oil-free, GF)
3-Ingredient Coconut Baked Oatmeal Squares {Vegan, Oil-Free, GF}
Vegan Oatmeal Raisin Protein Cakes {oil-free, gluten-free}
Banana Chia Overnight Oats (vegan, gluten-free)

Overnight Oatmeal Cookies (Vegan, GF)

Prep Time: 10 minutes
Cook Time: 13 minutes
Total Time: 23 minutes
Servings: 18 cookies

Ingredients

1 cup nondairy milk (e.g., almond milk, soy milk, oat milk)
2 tablespoons coconut sugar (or sweetener of choice)
1 tablespoon smooth nut butter (e.g., almond butter , peanut butter, or sunflower seed butter )
1 tablespoon flaxseed meal
3/4 teaspoon ground cinnamon
1/2 teaspoon vanilla extract
1/8 teaspoon fine sea salt
1 cup old-fashioned rolled oats (certified gluten-free, as needed)
1/3 cup dried fruit, finely chopped, divided
3/4 teaspoon baking powder (certified gluten-free, as needed)

Method

In a medium bowl , combine the milk, coconut sugar , nut butter, flaxseed meal , cinnamon, vanilla, and sea salt until blended.
Stir in the oats. Reserve 1 and 1/2 tablespoons dried fruit. Add the remaining dried fruit to bowl. Cover and refrigerate for at least 3 hours or up to 12 hours (the liquid will be absorbed and the mixture firm).
Preheat oven to 400F (200C). Lightly spray a large cookie sheet with cooking spray .
Stir the oats to loosen and break them down slightly; add the baking powder and vigorously stir to blend.
Using a small cookie scoop or tablespoon, scoop the dough in small mounds, spacing 2 inches apart, on prepared sheet. Sprinkle the reserved fruit bits on top of cookies.
Bake in the preheated oven for 11 to 13 minutes until cookies have spread, are golden brown, and the centers are set.
Remove from oven and let the cookies cool on sheet for 2 minutes before removing to a cooling rack to cool completely.

Notes

Storage: The cookies will keep, without refrigeration, while transporting on the go. However, they are reliable stored in an airtight container in the refrigerator for up to 1 week or the freezer for up to 6 months. Tip: The flaxseed meal can be replaced with an equal amount of ground chia seeds .